Curry Tofu Salad
If you like the taste of curry and egg salad but want a vegan version, this curry tofu salad is it. This easy one-bowl, 10-minute savory and satisfying salad goes wonderfully on a bed of leafy salad greens, in a sandwich or wrap, with crackers, and on its own. It's gluten-free, oil-free, and loaded with flavor.
Servings: 6
Calories: 114kcal
Ingredients
- 1 14- ounce package of extra firm tofu not silken
- 1 cup diced or finely chopped celery
- ½ cup chopped green onion
- 1 cup Cashew Vegan Mayo
- 1 Tbsp yellow curry powder
- ⅓ tsp turmeric powder
- 1 tsp apple cider vinegar
- salt to taste I used ⅓ tsp of salt
- black pepper to taste
Instructions
- Take a block of extra firm tofu, drain and press in a clean tea towel to remove excess water.
- In a mixing bowl use clean hands to crumble the tofu into smaller pieces.
- Put all remaining ingredients into the mixing bowl and stir well to combine.
- Salt and pepper to taste. Add more vinegar, if necessary.
Notes
This curry tofu salad keeps well for up to four days in an airtight container in the refrigerator. Freezing leftovers is not recommended.
Nutrition
Calories: 114kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
